chicken with mushroom-wine sauce

This could be the easiest, tastiest weeknight meal ever. Use pre-sliced, pre-cleaned mushrooms and you'll find that the most difficult part is opening the bottle of wine. Whew, I'm exhausted just thinking about it. Pair it with steamed veggies or a salad and you've got a powerhouse lean, easy meal. Enjoy.

Chicken with Mushroom-Wine Sauce
  • 2 skinless, boneless chicken breasts, butterflied into 4 thin pieces
  • 2 teaspoons canola oil 
  • 1/4 cup chopped shallots  or onions
  • 8-ounces mushrooms, sliced
  • 2 minced garlic cloves 
  • 1/2 cup dry white wine (or extra chicken broth)
  • 1 1/2 teaspoons all-purpose flour 
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1 tablespoons butter
  • 1 teaspoon minced fresh thyme
  • Salt and pepper

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with salt and pepper, to taste. Add chicken halves to pan; cook until lightly seared (as shown) and just done. Transfer chicken to a serving platter; tent with foil and keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for one minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.

Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook two minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

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